Classic Cream Cheese Coffee Cake #brunchweek

A simple classic coffee cake recipe made with cream cheese and topped with a cinnamon struesel topping loaded with pecans. Easy and perfect for any time.

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Coffee cake is one of my favorite childhood cakes. Mainly because it wasn’t a special occasion once a year kind of cake, but the kind that was more of a snack. But also a cake. Which, we all know to a kid is about the most amazing thing ever. (Ok, yes, to an adult too, especially when you level it up and add browned butter – just saying).

Slices of cake with bits of the cinnamon streusel topping falling off messing up the napkin whether it was for breakfast or after dinner. It seemed to me, coffee cake was a magical rule breaking cake.

Why is it called coffee cake?

For starters, it doesn’t have coffee in it. It can, and it’s delicious, but the original coffee cake was a simple cake created to enjoy with coffee or tea. Hence the name, coffee cake. However, in the US coffee cake isn’t the same as the round sponge like cake served with tea in Europe. This cream cheese coffee cake, and many similar recipes are a sweeter snack cake, that are also meant to be enjoyed with coffee, at breakfast, as a mid-day snack or even dessert.

How to make coffee cake

Coffee cake is one of those cakes that always tastes amazing, like my favorite Pumpkin latte coffee cake , and is a hit at bridal showers, office parties, and pretty much any excuse to make a cake ever. But it super easy to make. Since it is a complicated layer cake, all you need is one pan, a mixing bowl (or stand mixer), and an oven. Mix all the cake ingredients and pour into the pan. Mix all of the toppings (and essential part of coffee cake, IMO) and sprinkle over the top. Or in this case, I reversed things and added a layer by making it in a bundt cake pan. I started with the toppings, added a layer of batter, another cinnamon streusel layer and the rest of the batter. I knew the cake would be inverted when I removed it from the pan – so it really leveled up the presentation of this otherwise very easy to make recipe.

Coffee Cakes are a pretty magical way to start the day. If you are looking for more fun variations on this timeless classic, these are some of my favorite creations:

If you’ve tried my Cream Cheese Coffee Cake recipe or any other recipe on passthesushi.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also follow along for more good eats and travel tips on Instagram@passthesushi & @girlcarnivore, Twitter& Facebook.

Cream Cheese Coffee Cake

Yield: 1 cake

Prep Time: 10 minutes

Cook Time: 45 minutes

Additional Time: 20 minutes

Total Time: 1 hour15 minutes

This is a timeless coffee cake, perfect with tea or as dessert and always a hit. The cream cheese makes a moist cake and is super easy to bake.

Ingredients

1/2 Cup butter, softened

8 oz package cream cheese, softened

1 1/2 cups sugar

2 Eggs

1 tsp vanilla extract

2 cups flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup milk

For the Topping:

1/2 cup flour

1/2 cup firmly packed light brown sugar

1/2 cup pecans, toasted and chopped

1/4 cup butter, melted

Instructions

Preheat the oven to 350 degrees F.

Grease and flour a 13x9 baking sheet.

In a large bowl, combine the flour baking powder, baking soda, and salt. Set aside.

Beat butter and cream cheese in the bowl of your stand mixer until creamy.

Gradually add sugar, mixing well.

Add eggs, one at a time, beating in between and scraping down the sides as needed.

Add the Vanilla, and mix to combine.

Working in batches, starting and ending with the flour, slowly combine the flour mixture alternating with the milk until just combined

Pour the batter into the prepared baking sheet. Level with an offset spatula or by shimmying the pan a bit.

Mix the topping ingredients, the flour, light brown sugar, pecans, and butter, in a small bowl until grainy, like wet sand.

Sprinkle the topping over the pan and bake for 40-45 minutes until a toothpick inserted comes out clean.

Allow to cool on a wire rack before slicing and serving.

Notes

To prepare this cake in a bundt pan, as pictured, follow the steps to combine the ingredients.

Sprinkle half of the topping into the bottom of the pan.

Spoon half of the batter into the pan. Sprinkle the remaining topping over the batter and cover with the remaining batter.

Bake for 45-50 minutes, until a toothpick inserted comes out clean.

Cool the pan on a wire rack before turning out to cool completely.

Sprinkled with powdered sugar to serve.

Recommended Products

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Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

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